Oven roasting leeks produce a buttery rich inside and a crispy skinned outside. I find even my daughter will eat them. Sometimes I roast 7 or 8 at a time and save the extras for my lunch sandwich or an impromptu pasta dinner.
Last night we had friends over for dinner and I did not have a lot of time to pull of a major dinner project. So, I roasted everything except my meatloaf in one dish. It turned out really great. I even kept changing the oven temperatures because of my meatloaf and the vegetables did not seem to mind. I posted pictures of how I trim my leeks to get the dirt out. Tell me how it turns out if you whip this up in your kitchen.
1 bunch asparagus
10 little yukon gold potatoes
3 really large leeks (or 5 small ones)
a generous amount of olive oil to coat
a couple of pinches of salt
Cook uncovered in around a 375 degree oven for 60 minutes or until potatoes are tender with a knife
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